Combine the lukewarm milk, lukewarm water, honey, and active dry yeast in a bowl. Let sit until frothy.

In a separate bowl, mix the flour, salt, and sugar. Add the frothy yeast mixture and melted butter. Knead until a smooth dough forms.

Shape the dough into a ball, cover, and let it rise in a warm place until doubled in size.

Roll out the dough into a rectangle and place the butter for tourrage in the center. Fold and roll the dough to encase the butter.

Chill the dough, then fold and roll out several times to create layers.

Cut the dough into triangles, roll them up from the base to the tip, and shape into croissants.

Place shaped croissants on a baking sheet, brush with milk and/or cream, and let rise until puffy.

Bake in a preheated oven until golden brown.